Homemade Key Lime Pie Cheesecake

Looking for the ultimate summer dessert? This Homemade Key Lime Pie Cheesecake combines a buttery graham cracker crust, a rich and velvety cheesecake layer, and a tangy, refreshing key lime topping. It's the perfect balance of sweet, tart, and creamy that will wow your guests at any gathering!

Homemade Key Lime Pie Cheesecake

• Prep Time: 25 minutes

• Cook Time: 55 minutes

• Chill Time: 4 hours (or overnight)

• Yield: 12 servings

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

For the Cheesecake Layer:

• 16 oz (2 blocks) cream cheese, softened to room temperature

• ½ cup granulated sugar

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

For the Key Lime Layer:

• 8 oz cream cheese, softened

• ½ cup sweetened condensed milk

• ½ cup fresh key lime juice (or regular lime juice)

• 1 tbsp lime zest

• A tiny drop of green food coloring (optional, for that vibrant look)

For the Topping:

• Whipped cream

• Fresh lime slices & mint leaves

• Extra lime zest

Instructions

1. Prep the Crust

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.

3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan.

4. Bake for 8–10 minutes until lightly golden. Set aside to cool.

2. Make the Cheesecake Layer

1. In a large bowl, beat the 16 oz of softened cream cheese and ½ cup of sugar together until completely smooth and creamy.

2. Add the eggs one at a time, mixing on low speed just until combined. Stir in the vanilla extract.

3. Pour this vanilla cheesecake batter evenly over your cooled crust.

3. Layer the Key Lime Filling

1. In a separate bowl, beat the remaining 8 oz of cream cheese until smooth.

2. Whisk in the sweetened condensed milk, key lime juice, and lime zest until completely velvety. (Add a drop of green food coloring here if desired).

3. Gently spoon the key lime mixture directly over the vanilla cheesecake layer, smoothing the top with a spatula.

4. Bake and Chill

1. Bake at 325°F (163°C) for 45–55 minutes. The edges should be set, but the center will still have a slight jiggle.

2. Turn off the oven, crack the door open, and let it cool inside for 30 minutes to prevent cracking.

3. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to set.

5. Decorate and Serve

1. Before serving, pipe swirls of fresh whipped cream around the border.

2. Garnish with fresh lime slices, a sprinkle of lime zest, and mint leaves. Slice with a warm, clean knife and enjoy!

Nutrition Notes (Per Serving)

• Calories: ~340 kcal

• Tip: For a lighter variation, swap the standard cream cheese for a Neufchâtel or low-fat cream cheese alternative!

For more delicious healthy twists and cheat-day favorites, visit www.fitnessrecipesz.com